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featured wine
2015
TAMBOERSKLOOF SYRAH
R220
ERIKA OBERMEYER WINES
Growing up on a farm near Sutherland, nature has always been in Erikas blood. With vivid memories of climbing fig-laden trees on her father's sheep farm...
Perfumed and elegant with lovely cherry notes and a certain earthiness. On the palate the liveliness is evident with beautiful fruits continuing from the nose. The tannins are fine with a respectable depth to the palate, which will keep this wine for many years to come.
Cherry
Raspberry
Spices
Earthiness
Goes well with pork ribs or pork chops, beef carpaccio and cheese.
Pork Hard Cheese Charcuterie BeefCinsault was once the most widely planted cultivar in South Africa. It adapted well to our environment and helped produced some of the Cape's great blends of yester year. The mere reason that Prof Perold used it in in breeding Pinotage is testament to its success in our soils. It has since fallen from popularity. The all too often story of the unrelenting drive of “consumerism”. Wine growers instead of planting what history had told them would work, where instead dictated to by global wine trends. It has been said that Cinsault is the best cultivar at expressing Terrior and this began our exploration of Cape Cinsault.
These bush vines are the youngest in the collective, planted on decomposed granite in 1993. They face North-West in the lee of the Simonsberg Mountain overlooking the small village of Klapmuts with the rolling hills of the Swartland as an imposing backdrop.
Picked in early February and the first of our Cinsault blocks to arrive at the cellar. Destalked and 10% of the stems are added back into the fermentation tank. Fermentation spans 10 days with only manual pigeage allowing for a very sensitive extraction. The wine is then gently pressed in our manual basket press.
Malolactic fermentation occurs naturally in 2500L French foudre, named Maria. It is aged for 12 months in foudre.
Goes well with pork ribs or pork chops, beef carpaccio and cheese.
Pork Hard Cheese Charcuterie Beef
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